Salt Crusted Red Snapper
Serving Size / Yield
2 servings
Ingredients
- 6 C. kosher salt
- 4 lg. egg whites
- 1 whole red snapper, cleaned with head and tails intact
- 1 Tbs. chopped fresh rosemary
- 2 garlic cloves, finely chopped
- 1 lemon, cut into wedges
- olive oil
Directions
Preheat oven to 500 degrees. In a large bowl, stir salt and egg whites together until salt is moistened. Oil a large baking sheet. Place the fish on the baking sheet. Stuff the cavity with rosemary and garlic. Mound the salt evenly on the fish. Pat the salt so it will hold. Bake the fish for 30 minutes. Test doneness by sticking an instant-read thermometer through the salt in the thickest part of the fish. The fish is done when the temperature is 130 degrees.
